Portabello Mushroom Cap Personal Pizza. A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.. Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil.
You can make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom cap pizzas. Oh, and not to mention these pizzas are gluten-free also! I really didn't know what to make for Meatless Monday last week, but David spotted some beautiful portobello mushrooms at the grocery store and pointed them out to me. You can have Portabello Mushroom Cap Personal Pizza using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Portabello Mushroom Cap Personal Pizza
- You need 2 of Portabello Mushrooms.
- It’s 1 of Roma tomato.
- It’s 2 Tbsp of Onion diced.
- You need 1 Tbsp of Fresh Basil Chopped.
- It’s 1/4 Cup of Italian dressing.
- You need 1/2 Cup of Goat Cheese crumbled.
Remove and discard stems and gills from mushrooms; brush caps with oil. Remove from the oven, and spread pasta sauce in the cup of the cap. Top with cheese, olives, chorizo and garlic. The main challenge with a portobello pizza base is preventing sogginess.
Portabello Mushroom Cap Personal Pizza step by step
- Remove stems from mushroom caps. Mix tomatoes, onion, Basil and cheese and set aside..
- Brush Italian dressing liberally over top and bottom of mushroom caps. Then allow excess dressing to drain off..
- Grill at medium-high heat for 5 minutes minutes on each side. Remove from grill..
- Put tomatoes, onion, cheese and basil mixture onto mushroom and grill again until cheese begins to melt and golden..
Mushrooms contain quite a bit of liquid, and the last thing you want is for them to release it into your lovely pizza! Wipe clean, don't wash the portobello mushrooms. Portobello Pizzas have ALL the flavours of a GOOD pizza…without the guilt! Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. A delicious recipe that substitutes a portobello mushroom for a pizza crust.